Mini Vegetable Cakes
Recipe from
Parents
Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.

Servings:
4 to 6 servings
Ingredients
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1 package(8.5 ounces) corn-muffin mixsee savings

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1egg whitesee savings

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3 tablespoonswatersee savings

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3/4 cupshredded zucchinisee savings

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1/2 cupchopped canned beetssee savings

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2 tablespoonscanola oilsee savings

Directions
1.
Combine half corn-muffin mix with egg white and water. Stir in shredded zucchini and beets. Drop batter by the tablespoon in hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
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